Salted Dark Chocolate Thumbprint Cookies
Ingredients
- 2 cups blanched almond flour we used Barney Butter Almond Flour
- 1/2 cup arrowroot powder
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/2 cup culinary coconut milk full fat
- 1/2 cup dark chocolate chips we used Enjoy Life
- Kosher salt or coarse sea salt for sprinkling
Instructions
- Preheat oven to 350 degrees, Line a baking sheet with parchment paper, set aside,
- In a large mixing bowl, add almond flour, arrowroot powder, coconut oil and maple syrup and mix until well combined.
- Divide dough into 16 equal parts and place on lined baking sheet. Roll each part into a small round ball. Then using your thumb, make a small indent in the middle of each ball.
- Bake 10-12 minutes until lightly browned. Cookie will still be a little soft.
- Meanwhile, while cookies bake, melt coconut milk and chocolate together in a small saucepan over low heat, stirring frequently.
- When cookies done baking and still warm, reinforce the them indent if needed.
- Pour a small amount of chocolate mixture into each cookie indent (you may have some leftover chocolate)
- Let cookies cool completely. Sprinkle with salt.
- Store in an air tight container.
Any sub for almond flour? My hubby is allergic to all nuts so I find it hard to replicate these delicious recipes. Cassava flour? Thanks!
Great question! I’ve never made these with another flour. In my experience however, oat flour substitutes well for almond flour so you could try that… let me know if you make them.
Can I use cornstarch instead of arrowroot?
Great question! I’ve never tried that and so much of baking is based on chemistry, so I can’t say for certain… when I googled arrowroot substitutes, it seems that if you were to use cornstarch you would need less of it, so I would try 1/3 cup… let me know if you try it.
Made these with chia jam in place of chocolate and they were AMAZING!!!
What a fun idea! Thanks for sharing!